Under Pressure: Cooking Sous Vide Hardcover – 6 Oct 2008
Frequently bought together
Customers who bought this item also bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
From the Inside Flap
"Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, introduces cooks to one of the most important culinary innovations of modern times.
An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. Thomas Keller and his chefs, McGee continues, illustrate the powers of precision heating with dozens of dishes that wouldn t be as fine, or even conceivable, without it.
Sous vide method comprises a group of techniques that allows the cook to realize flavors and textures that no other cooking method can. By sealing food in plastic and submerging it at exact temperatures for minutes or for days food that is traditionally braised, sauteed, roasted, or poached we can attain astonishing results. The tough cuts of meat we once braised in simmering stock can now be cooked sous vide to a medium-rare pink, juicy and meltingly tender. Lamb loin, veal tenderloin, and other larger cuts of meat, difficult to cook evenly, emerge uniform throughout. Delicate fish is enhanced and the margin of error reduced. Vegetables and fruits, cooked in an oxygen-free environment, remain vividly colored. And, because the food is sealed in plastic, its flavor is never lost to the cooking water or the atmosphere. Carrots taste more like carrots, apples more like apples. Small amounts of herbs and other aromatics can have dramatic effects. Cold techniques are valuable as well. Marinades used with meats "en sous vide "are powerfully effective. Various fruits and vegetables, such as melons, cucumbers, and pineapple, become new when compressed.
"Under Pressure: Cooking Sous Vide "is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results. The answers, as discovered and practiced during the past decade by the chefs of The French Laundry and per se, two of the most respected restaurants in the world, are all here, within the innovative recipes from Keller s landmark restaurants.
"Under Pressure "is a source of instruction, technique, and recipes for anyone who wants to experience the new ideas sous vide makes possible, inspiration for what is possible and what might be.
About the Author
Thomas Keller, author of THE FRENCH LAUNDRY COOKBOOK, BOUCHON, UNDER PRESSURE, AD HOC AT HOME, and BOUCHON BAKERY, has six restaurants and five bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you'd never know the difference. As part of the ment'or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win silver at the 2015 Bocuse d'Or competition in Lyon, France, which was the first time the United States has ever placed on the podium.
What other items do customers buy after viewing this item?
Top customer reviews
And "The Inspector" is right - the author should have concentrated more on the science and the recipes, than plugging restaurants he owns or suppliers of goods that he patronises.
... because some people who buy these books actually want to COOK, rather then leave the books on their coffee tables and dream.
For me it was the first book on cooking sous-vide, but the only parts I really liked where the introductory pages. They describe some of the principles, results and why's of cooking sous vide. But the recipes are not really inspiring.
Then came the last part of the book: the part with the tables. I liked that very much. It gives you a helpful overview of cooking temperatures and times.
But with a useful introduction and a useful appendix, it does not become a useful book. At least not for this price. Thomas Keller has done so much better in other books.
Under Pressure is somewhat of a misnomer. Sous vide means 'under vacuum', and it is this combined with cooking the food at below boiling point that is the revolution. No longer do you have to overcook the outside to ensure the interior is not raw. And no longer does the colour leach out, along with the flavour that our new generation of farmers work so hard to capture, and (presumably) the vitamins.
However, even the sous vide method was developed in the 1970s, by one Georges Pralus attempting to cook foie gras without losing its shape or fat. (Similarly, Cuisine Minceur was born of the necessity for a healthier way of cooking - to lure figure-conscious Parisiennes 800 km to his new wife's spa hotel in South-West France). But like many radical changes, they take time to find broader acceptance - and a creative adventurer like Thomas Keller to bring them to public notice.
Under Pressure condenses the past ten years of experimentation with sous vide techniques at The French Laundry into one book. A warning - do not attempt the recipes at home, unless you have a near commercial kitchen, a team of uncomplaining sous-chefs/kitchen slaves, and unlimited time. Further warning - read the section about food safely very closely - bacteria can multiply fast at temperatures of 65 C. The recipes are more for professional chefs.
The recipes are great for a professional chef who access to specialised ingredients and has an army of assistants to help in the preparation. For me trying to do memorable and some would say gourmet cuisine in a home kitchen this book is a journey too far. My son has the other Keller books and I think those recipes are more readily adaptable to the home reality.
The best book on sous vide is in my view sous vide for the home by Lisa Felterman...it has all the safety information and it contains very detailed recipes that are delicious.
I truly enjoyed the book because it inspired me to buy a sous-vide waterbath; result - some awesome home cooking that few UK restaurants can come close to.
Perhaps "The Inspector" has missed the pages with very clear charts, and is taking things and him/herself way way too seriously - rule number 6 anyone. As for safety concerns, don't use cheapo ingredients.
Would you like to see more reviews about this item?
Most recent customer reviews
Look for similar items by category